Chocolate Tart

For the Crust

• • 16-17 chocolate sandwich cookies with orange cream filling (about 300g)
• • 1/3 cup (85ml) unsalted butter, melted

For the Ganache

• • 300g dark chocolate (couverture)
• • 250g milk chocolate
• • 1 ½ cups (375ml) heavy cream

For the Topping

• • orange zest

For the Crust:

1. 1. Place the cookies in a food processor and grind them. You should have about 2 ¼ cups of cookie crumbs. Add the melted butter to the food processor and process until combined.
2. 2. Press the mixture into a 24cm round tart pan with a removable bottom. Press the crumbs with your fingers to cover the bottom and the sides of the pan.
3. 3. Place the tart in the refrigerator while you prepare the ganache.

For the Ganache:

1. 1. Finely chop the two types of chocolate (make sure the pieces are very small so they melt easily when you pour the hot cream over them) and place them in a glass bowl. Bring the cream to a boil and pour it over the chocolate. Cover the bowl with plastic wrap and let it sit for 5 minutes.
2. 2. Next, stir well until the mixture is smooth and uniform. (If it doesn't melt completely, cover it with plastic wrap and microwave for 30 seconds). Let the ganache cool slightly and pour it over the cookie base.
3. 3. Refrigerate the tart for 3-4 hours until set. Serve by sprinkling with a little orange zest.